Cake Pops Anyone?

Cake Pops are popping up everywhere thanks to Bakerella, so I decided to jump on the bandwagon.  I’ve only made a cake truffle once and that was for the possum’s head on my now famous (well in my family anyway) possum cake.  I thought, “How hard could it possibly be?”  It’s not hard per say, but it is time consuming and if you aren’t experienced with candy dipping it can be frustrating.  That being said…try it and have fun!! 

I thought cake pop bouquets would be a genius thing to put on a Valentine’s Day special for order at Double D’s.  Probably should have practiced before voicing this genius idea, but I still have plenty of time for that.

I started a tutorial for all of you, but I got wrapped up in my pop dipping and forgot to take pictures of that step.  Here’s what I have and when I do this again I’ll give you a pic of that part.  This is the YouTube tutorial I watched before trying this.  This couple cracks me up!!

Start out with a completely cooled cake in a bowl.  I’m using red velvet cake here.  Break it up until you have a bowl full of crumbs.

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Add a couple large dollops of icing and incorporate fully.  How much icing you add is completely up to you.  Just don’t add too much or your truffles won’t hold together and will be too mushy to eat.    You can always add more if you need to, but you can’t take any out.  Try using different things as a binder for different flavors and textures too.  You can use coffee creamer or really anything else that tastes good to hold these babies together.

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This is what it will look like after you’ve mixed it all up.  At this point stick your mixture in the fridge or freezer for 10-20 minutes.

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Now form your filling into a ball shape.  I used a small melon baller to ensure that all of my pops were approximately the same size.

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I also made some of them into heart shapes.  They are not as easy to cover but they are super cute!  For that I still used a melon baller, put it on a small piece of parchment, cut with a small heart cutter.  Any excess around the edges I put back on top to fill the cutter up and ensure that the hearts had fairly straight edges all around. 

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Put all of your truffles on a parchment covered pan and put back in the freezer for 5-10 minutes while you are melting your chocolate and preparing your other supplies.

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After your chocolate is melted dip the ends of your lollipop sticks in chocolate and stick them about half way into the ball.  When the warm chocolate meets the cold filling it hardens almost immediately and the stick is stuck!

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Here I am using Candy Quick coating because I got a bunch for free! Normally I would use chocolate.  You may need to add a bit of vegetable shortening or paraffin wax to your chocolate to get it to a thin enough consistency for dipping.

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This is the part that got a little iffy for me and I forgot to take pictures.  Dip your pops in your chocolate and then stand up in styrofoam.  Put them in the freezer until hard.  This is where you really need to form a technique.  I did what the girl in the YouTube video did and by the end of it I finally got the hang of it.  A lot has to do with the thickness of your chocolate.  Once you get that down, you’re good to go!

Here’s my finished product.  Not too bad for my first try!

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You can of course do this without the sticks to make regular cake truffles.  My candy dipping skills aren’t so great, but I did get one almost perfect, so you know I took a picture of it!

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And here’s Will sampling the finished product. 

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I took the rest of these down to the kitchen at the restaurant so my step-mom could sample them and I could get opinions from the rest of the kitchen staff.  Should have taken their pictures too.  There’s always next time!!

January 16, 2010. Tags: , , , , , , . buttercream, cake, frosting, Uncategorized. Leave a comment.

Spooky Halloween Cupcakes

In addition to the twins’ birthday party this weekend I also made some cupcakes for my son’s school’s fall festival.  They have a cake walk and the parents donate baked goods that they have either purchased or made.  Last year I made a chocolate chip cake that looked like a jack-o-lantern and a carrot cake with a fall/leaf motif.  By last year’s standards I am skimping a bit, but I am also donating two bags of AVON products for their silent auction.  I sell AVON as a means to actually (try) make money.

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I made Black Forest Stuffed Cupcakes (don’t they look great) from allrecipes.com and Oreo Surprise Cupcakes.  Oreo surprise cupcakes are just your favorite chocolate cupcakes with an Oreo cookie in the middle.  I put 1-2 tablespoons of batter in the cupcake liner then the Oreo push down just slightly and top off with more chocolate cake batter.  Kids love them!!  Both kinds of cupcakes are topped with Italian meringue buttercream and Halloween themed sprinkles-bones, eyeballs, spiders, and bats.

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All are packaged in these adorable treat boxes with Halloween themed sprinkles that I found at Target.  I think they are going to be a big hit!!

September 25, 2009. Tags: , , , , , . buttercream, Cupcake, Halloween, Uncategorized. Leave a comment.